Stuffed, Baked Capsicum & Zucchini

balanced meal corporate health & wellbeing dinner gut health healthy lunch leftovers lunch recipe vegan vegetarian working from home Mar 09, 2024

This easy lunch or dinner meal can be prepped quickly and baked ahead of time in the oven. They are well-balanced, high in fibre and help you hit your daily plant intake! Take some to work the next day for lunch, as they are just as delicious for leftovers. 

Serves 2

Prep time: 10 minutes. Cook time: 45 minutes.  


2 red capsicums, halved & seeded

1 zucchini, halved and seeded (flesh removed)

½ cup quinoa, rinsed thoroughly

½ 400g can lentils, drained and rinsed thoroughly

1 Tablespoon (20ml) extra virgin olive oil (EVOO)

1 punnet cherry tomatoes, halved

1 brown onion, chopped

1 ½ Tablespoons dried currants

40g reduced-fat feta, crumbled

1 teaspoon cinnamon, ground

¼ cup fresh mint, chopped

2 Tablespoons flat-leaf parsley, chopped

1 cup baby spinach leaves


  1. Preheat oven to 180°C. Place capsicum and zucchini halves on lined baking tray.
  2. Add quinoa and 1 cup water to a saucepan and bring to the boil over medium heat. Reduce to a simmer for 10-15 minutes, or until liquid is absorbed.
  3. Combine lentils, EVOO, tomatoes, onion, quinoa, currants, feta, cinnamon, mint and parsley in a bowl, and then spoon mixture into capsicum and zucchini halves. Top capsicums with lids. Roast for 25-30 minutes, remove from oven and serve with baby spinach leaves.